Unlike hardier greens like kale and collards, chard loves quick cooking, making it perfect in last-minute stir fries:
3 tsp. vegetable oil or other neutral oil, dividedOne 1-in. piece fresh ginger, peeled and finely chopped 1 tbsp. toasted sesame seedsUsing your hands or a knife, strip the leaves from the stalks, then cut the leaves into 1-inch pieces and the stalks into ¼-inch pieces.
Bring a wok filled two-thirds full with water to a boil. Add the stems and boil for 30 seconds, then add the leaves and cook until bright green, about 30 seconds more. Drain, then transfer to a paper-towel-lined plate and refrigerate to cool slightly, about 15 minutes. Meanwhile, return the wok to the stove and turn the heat to high. When the pan begins to smoke, add 2 tablespoons of the sesame oil and 1 teaspoon of the vegetable oil. Add the rice and, using the back of a spoon, press it up the sides of the wok to make a pancake roughly ½ inch thick. Fry, without stirring, until crisp and golden, about 4 minutes, then transfer a platter and tent with foil.
To the empty wok, add the remaining sesame oil and vegetable oil. When it begins to smoke, add the garlic and ginger and cook, stirring continuously, until light brown and fragrant, about 30 seconds. Stir in the chile flakes, cook for 5 seconds more, then add the reserved chard and stir-fry, until the greens are lightly charred but still bright and crisp, 1–2 minutes. Turn off the heat, stir in the rice wine vinegar, and season with salt to taste.
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